Black Bean Burger
Ingredients
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- 30 ounces canned black beans – drained and rinsed
- 2 tbsp olive oil
- 1/2 cup onion – finely chopped (~0.5 medium onions)
- 2 cloves garlic – minced
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp soy sauce
- 1/2 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 3/4 cup panko breadcrumbs
- 1 large egg – beaten
- 4 buns hamburger buns – split
- lettuce – leaves (for serving)
- tomato – sliced (for serving)
- red onion – thinly sliced (for serving)
Instructions
1. Preheat the oven to 350°F. Spread the drained, rinsed black beans on a parchment-lined baking sheet and bake until the surfaces look dry and some skins split, 10–12 minutes. Let cool 5 minutes.
2. Meanwhile, heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, 4–5 minutes. Stir in the garlic, ground cumin, and chili powder; cook until fragrant, 30–60 seconds. Transfer the mixture to a large bowl to cool slightly.
3. Add the dried black beans to the bowl and coarsely mash with a fork or potato masher until about half are mashed and half remain in small chunks.
4. Add the soy sauce, kosher salt, black pepper, panko breadcrumbs, and beaten egg. Mix until evenly combined and cohesive, then let stand 5 minutes to hydrate the breadcrumbs.
5. With damp hands, divide the mixture into 4 equal portions and shape into 3/4-inch-thick patties. Cover and chill until firm, about 20 minutes.
6. Return the skillet to medium heat. Add the remaining oil and swirl to coat. Cook the patties until deeply browned and crisp on the outside and heated through, 3–4 minutes per side; they should feel set and no longer soft in the center.
7. Lightly toast the cut sides of the hamburger buns in the skillet until golden, 1–2 minutes.
8. Serve the patties on buns with lettuce, tomato, and red onion.
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A black bean burger is a hearty, plant-forward take on the classic hamburger, built around the earthy, slightly sweet flavor of black beans. The best versions balance a crisp, browned exterior with a tender but cohesive interior that doesn’t mush out of the bun. Typical seasonings like cumin and chili powder add warmth and smokiness, while toppings such as lettuce, tomato, and onion provide freshness and crunch.
Emerging from late-20th-century American vegetarian cooking, black bean burgers became a staple at cafés, backyard cookouts, and fast-casual chains as demand for meatless options grew. Their popularity reflects the versatility of beans in North and Latin American cuisines, adapted here into a familiar burger format. Over time, cooks have experimented with different binders, spices, and cooking methods, but the core idea—a well-seasoned bean patty served on a bun—has remained constant.